Salads - Roasted rice salad with vegetables

Toasted Rice Salad with Vegetables

For the Toasted Rice:

2 cups cooked, cooled rice

1 tablespoon chili molasses

3 tablespoons oil

For the Salad:

4 cucumbers

1 bunch arugula

1 cup chopped mint

1 cup chopped cilantro

1/2 cup green onions

1 cup corn

1 cup cherry tomatoes

1 avocado

1/2 cup crushed peanuts

For the Dressing:

1/4 cup soy sauce

1/4 cup vinegar

1 tablespoon brown sugar

4 tablespoons oil

1 garlic clove

2 tablespoons lemon juice